15 Aug 2010
Been neglecting my oven and mixer for months. Finally get to do some baking and started with chiffon cake. Trying out recipe from the "Chiffon Cake Book" I bought recently. It turn pretty alright so to say the recipe is quite reliable. The texture was soft and chiffony but lack in flavour. Probably the banana I used was not very ripe.
Banana Chiffon Cake
Using a new chiffon mould and was surprised that the chiffon browned so nicely.
Recipe adapted from Chiffon Cake Book by Junko Fukuda
Recipe adapted from Chiffon Cake Book by Junko Fukuda
Photos taken with Canon EOS550D
Wow! I love how the sides brown so beautifully. Where did you get your pan from? I've tried baking a couple of chiffon cakes but just couldn't get that browning effect. Maybe it's time to try a new pan.
ReplyDeleteHi Kate,
ReplyDeleteThanks for stopping by. I bought my pan from Phoon Huat.
Hey Wen
ReplyDeleteDid you bake using the lowest rack? I recently discovered that lowest rack will produce the brownish effect. I have the same pan from PH.
: )
Hi Irene,
ReplyDeleteYes I bake at the lowest rack for this 24cm pan.
Hi Wen,
ReplyDeleteMay I know where did you buy the Chiffon Cake Book by Junko Fukuda? Does it written in both Chinese and English? Thanks.
Cheers, Hawk.
Hi Hawk,
ReplyDeleteThe book is writen Chinese. I bought it from:
http://esjoie.wordpress.com/2010/10/08/chinese-books-order-2/
Thanks Wen for your quick reply!
ReplyDeleteDuring my recent trip back to Sin, I went to many Popular bookshops and Kinokuniya but couldn't find it. Today, my friend told me that he has helped me purchased one online from a Taiwan website. Since it is written in Chinese, I hope the instructions are not too difficult for me.
Many thanks!
Cheers, Hawk.
Hi Hawk,
ReplyDeleteYou are welcome. You can always email me if you need my help for translation.